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Val Creager, president and manager of the Apex Farmers Market, emailed me a couple of weeks ago with details about the market's Blueberry Festival this Saturday.

The event runs 8:30 a.m. to 12:30 p.m., Saturday, and includes a blueberry pancake breakfast, games, activities, blueberries and more. The market, at 200 N. Salem St., runs Saturdays through mid-October and features a variety of fresh produce and more.

I asked her if she had any good blueberry recipes. Creager was happy to share an original recipe she created through her company Tequila Dale's, a natural, gluten free food products company that offers two salsas. This sounds so yummy!

1. Heat half of oil in saucepan over medium heat on stovetop.
2. Remove the outer husk (papery coating) from the tomatillos and rinse. Slice the tomatillos in half and place in sauce pan, sliced part down. Cook tomatillos in pan until they just start to brown, stir and then flip over to gently cook the other side. Add blueberries and stir over medium heat for another 1-2 minutes to slightly soften.
3. Pour tomatillos and blueberries into a blender and blend to desired consistency.
4. Add remaining oil into saucepan and heat.
5. Add onions and jalapeños and cook until softened, about 5 minutes. Add garlic and cook an additional 1-2 minutes.
6. Add blended tomatillo blueberry mixture back into sauce pan.
7. Add remaining ingredients and gently simmer for approximately 20 minutes, stirring periodically. If your blueberries were more sour than sweet, you might like to add some honey to sweeten your salsa.
8. Refrigerate for at least 2 hours prior to serving.

Blueberry Tomatillo Salsa is ideal for fish, shrimp or chicken tacos or served with tortilla chips!